Quinoa Pilaf with Raspberries

Yield: 4 servings.

1½ cups reduced-sodium vegetable broth
¾ cups quinoa
1/8 tsp. ground black pepper
½ cup finely chopped parsley
½ cup finely chopped toasted walnuts
½ cup dried currants
6 oz. fresh raspberries

In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil. Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed. Fold parsley, walnuts, currants and raspberries gently into hot quinoa. Let stand covered for 5 minutes. Serve warm or at room temperature.

Recipe and photo courtesy of Driscoll’s

Warm Cauliflower and Quinoa Salad

From: Chef Matthew Prentice, Farmington Hills, MI.  Yield: 1 serving.

Warm Cauliflower and Quinoa Salad:
½ cup oven-roasted cauliflower
½ cup cooked quinoa
1 Tbsp. toasted pine nuts
12 oven-roasted grapes
3 oz. warm maple mustard dressing (recipe follows)

Maple Mustard Dressing:
10 shallots
10 garlic cloves
3½ cups pure maple syrup
1 cup whole grain mustard
½ cup Dijon mustard
4 cups cider vinegar
2 Tbsp. salt
2 Tbsp. white pepper
12 cups 80/20 olive oil blend

For salad: Hold ingredients at room temperature until ordered. Hold dressing in a warmer. Combine all and toss together. Garnish with fresh chives.

For maple mustard dressing: In a food processor, finely mince the garlic and shallots. Add the next 6 ingredients and blend well. Slowly add oil until it is all emulsified. Chill until needed. Prior to service, bring the dressing up to 145°F and hold for service.

Recipe and photo courtesy of chef Matthew Prentice

More quinoa recipes:

• Mango Quinoa Salad

• Peruvian Quinoa Salad